Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili.
Ingreadient
- 2 tablespoons canola oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 2-1/2 teaspoons ground cumin
- 1 pound boneless skinless turkey breast, cut into 1-inch cubes
- 1/2 pound ground turkey
- 3 cups chicken broth
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 tablespoon minced jalapeno pepper
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried savory
- 2 teaspoons cornstarch
- 1 tablespoon water
- Optional: Shredded Monterey Jack cheese and sliced red onion
Direction
- In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic; cook 1 minute longer. Stir in cumin; cook 5 minutes. Add cubed and ground turkey; cook until no longer pink, breaking ground turkey into crumbles. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally.
- Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.
